'borohunter
Well-Known Member
Any good duck or goose recipes any one cares to share? Have a goose and duck breast to cook and looking for some good options.
Duck/Goose Recipe
- Thread starter 'borohunter
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'borohunter
Well-Known Member
Both plucked with skin. Mallard and speckle belly.
Bravo! I would practice a pan sear technique on the mallard so that you can really knock the speck out of the park.
Simple is best. A generous sprinkling of salt & pepper on both sides, let it sit for at least an hour, meat-side down on a plate. After an hour, pat dry, then use your knife to score through the skin into the fat (not the meat).
For the mallard, warm a cast iron skillet to medium for about 10 minutes. Turn it to medium-high, and place the meat in, skin-side down. Use your fingers to push down on it. Let it sear for about 60-90 seconds. The goal is not to smoke the fat that's rendering out, and to get the skin brown & crispy. Flip it when it's ready, and quickly sprinkle salt across the top of the skin.
Now, you're just searing bare meat. IF you're cooking two matching breasts, do them at the same time. After a minute on the meat-side down, set them up against each other so that the widest side of the breast is in the pan, for another minute. Hit the last side for another 30-60 seconds.
Pull from pan, and rest on a warm plate. Slice with a sharp knife into thin strips, leaving each piece with some crunchy skin.
Simple is best. A generous sprinkling of salt & pepper on both sides, let it sit for at least an hour, meat-side down on a plate. After an hour, pat dry, then use your knife to score through the skin into the fat (not the meat).
For the mallard, warm a cast iron skillet to medium for about 10 minutes. Turn it to medium-high, and place the meat in, skin-side down. Use your fingers to push down on it. Let it sear for about 60-90 seconds. The goal is not to smoke the fat that's rendering out, and to get the skin brown & crispy. Flip it when it's ready, and quickly sprinkle salt across the top of the skin.
Now, you're just searing bare meat. IF you're cooking two matching breasts, do them at the same time. After a minute on the meat-side down, set them up against each other so that the widest side of the breast is in the pan, for another minute. Hit the last side for another 30-60 seconds.
Pull from pan, and rest on a warm plate. Slice with a sharp knife into thin strips, leaving each piece with some crunchy skin.
Hank Shaw is a great resource for cooking wild game. Here's a link to his how-to article.
https://honest-food.net/how-to-cook-duck-breasts/
For the speck, do the same as above, but you'll want to put the meat in a room temperature pan without preheating.
Use the fat and browned bits in your pan to make a pan sauce of some type.
https://honest-food.net/how-to-cook-duck-breasts/
For the speck, do the same as above, but you'll want to put the meat in a room temperature pan without preheating.
Use the fat and browned bits in your pan to make a pan sauce of some type.
'borohunter
Well-Known Member
Very good - thanks for sharing. Appreciate it very much
whitetailz
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Well. Got my taste bubs rocking already.
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